In a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil.

Continue until the leek is fragrant and soft, but not brown.

Add the thyme, parsley, and bay leaves. Cook 2 minutes.

Turn the heat to high and add the wine.

Reduce to 2 tablespoons; add the stock and the pumpkin.

Simmer until the pumpkin falls apart, 20-25 minutes.

Discard the herbs. Puree the soup; add milk and cream.

If soup is too thick, add a little more broth. Stir and serve.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.